Ready in minutes, dive into this tasty spicy cardamom chocolate pudding ideal for gluten and lactose intolerant eaters.

Serves 4, Preparation time 5 mins, In the fridge for 3 hours

  • 500 ml soy milk
  • 90 g dark chocolate 80% cocoa 
  • 60 g rice flour, sifted
  • 40 g caster sugar
  • 4 pods of green cardamom



Break up the chocolate into pieces.

Open the cardamom pods, grind the seeds with a pestle or garlic crusher, then rub them in a pestle and mortar. Once ground, place them in soy milk and heat it without boiling it. Let it steep for 10 minutes, then strain the milk from the seeds and return it to the heat, add sugar and stir.

Sift the rice flour and add it to the milk a little at a time, stirring continuously with a whisk to prevent lumps from forming. Turn off the heat, add the chocolate pieces and stir until completely melted.

Take the aluminium moulds, wet them with cold water and pour the mixture into them. This will not be necessary if you use ceramic ramekins or glasses. Allow the moulds to cool to room temperature, then refrigerate at least 3 hours.
After that time, flip the moulds onto a plate. 



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